I am really excited about posting this Sri Lankan egg curry recipe. Mainly because now I get to eat egg curry! After ever so slightly over-indulging in one too many egg curries while in Sri Lanka over the Christmas holidays, I had almost resigned myself to never wanting to eat an egg again! Thankfully that notion was short-lived and I’ve since been working on my own egg curry recipe.
Inspired by a fabulous Welsh themed dinner party at our friends’ last night, filled with laughter and delicious food, leeks are now on the menu at home today too!
Irresistibly sweet and juicy, Sri Lankan pineapples are the best! Harvesting more than 35,000 tonnes of fresh pineapple every year, pineapples grow in abundance in Sri Lanka, primarily in the Kurunegala and Gampaha districts. The plethora of pineapple piled up on the roadside when passing through all of the villages in the surrounding areas is a remarkable sight; street vendors line the roads preparing bags of freshly cut pineapple ready to nibble on. This perfect snack for the road is not to be missed!
The age old question – ‘how do you like your eggs?’ I can never decide! I was actually asked this question on my hen do as part of my ‘Mr and Mrs’ quiz. I initially said omelette, changed my mind to scrambled eggs, then to eggs benedict, but finally settled on eggs royale as my final answer! Mmm… I do love eggs royale – drenched in hollandaise! Yum! However, that’s not what this post is about.
Parippu or dhal curry has to be one of Sri Lanka’s favourite dishes, served at pretty much every meal – breakfast, lunch and dinner. There is a running joke in my family that every time my dad eats dhal, no matter where it’s from, he always says it’s the best he’s ever had. Every single time! He even likes to advocate that he could live off dhal alone because he loves it so much, although we’re still yet to see that happen!